Preparation

Sauté the tofu first with some olive oil and a small amount of the curry and basil, then add the potatoes, next the peppers, then the bamboo shoots and corn because they don't need to cook they only need to be heated up. Next, add the coconut milk, chop up a few fresh stalks of basil and toss them in, add the 2 tablespoons of red curry paste and the veggie stock. Stir it all up until the curry is completely dissolved- it likes to stay in little clumps. Add the sugar- to taste- and a few dashes of the fish sauce and cover the pot. Cook on medium to low heat until the potatoes are done. Serve with rice.

my notes

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